This classic sauce, sometimes simply called white sauce, adds a rich and creamy quality to a variety of vegetable dishes. It can be spooned over hot cooked vegetables just before serving or mixed with them to make an easy yet elegant creamed vegetable course. To turn the creamed vegetables into a gratin, place in a baking dish, top with cheese and then bake in the oven until golden. To create a cheese sauce, whisk 1/2 cup grated Gruyere, Parmigiano-Reggiano or other cheese into the finished bechamel sauce. If a lighter sauce is desired, substitute chicken stock for part of the milk.

Average Customer Rating:

3

out of

5

(1 Review) 1

1 of 1(100%)reviewers would recommend this product to a friend.

Customer Reviews for Bechamel Sauce

Review 1 for Bechamel Sauce

3out of5

NouveauChef

,Alexandria

,VA

March 30, 2013

Ability level:Intermediate

Cooks for:1 to 2 people

Cooks:Every day

Would You Recommend? Yes

-1point

2of5found this review helpful.

Share this Review:

Thank you! You have successfully submitted a comment for this review.

Needs a little something

March 30, 2013

I made the béchamel sauce to go over chicken cordon bleu. I was really glad I had shredded extra gruyere for the chicken because the béchamel sauce definitely needed something else to flavor it. Otherwise the sauce was a success!